These Olive Oil Sourdough Discard Crackers are crispy and packed with flavor! They’re a fantastic way to use leftover sourdough starter while snacking happily.
Honestly, they’re so easy to make that I whip up a batch whenever I have sourdough discard. Plus, they make the perfect crunchy companion for dips. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using unfed sourdough discard adds a wonderful tang. If you don’t have any, you can replace it with plain yogurt or buttermilk for a similar texture, though the flavor may differ slightly.
All-Purpose Flour: This gives structure to the crackers. If you’re looking for whole grain goodness, feel free to substitute with whole wheat flour! Just keep in mind the crackers may turn out a bit denser.
Olive Oil: Extra virgin olive oil adds great flavor. If you’d like a lighter taste, you can swap it for any neutral oil like canola or sunflower oil.
Dried Herbs: Oregano, thyme, or rosemary are excellent choices, but you can get creative! Feel free to use Italian seasoning, garlic powder, or even a mix of spices like cumin for a different twist.
Coarse Sea Salt: This is optional but adds a crunchy finish. If you don’t have it, regular table salt works too, but sprinkle lightly. You could also use flavored salts for a special touch.
What’s the Best Way to Roll Out the Dough Thinly?
Rolling out the dough thinly is key to making crispy crackers. Here’s a simple method:
- Use two sheets of parchment paper — it keeps the dough from sticking and makes cleanup easier.
- Place the dough between the parchment sheets and start rolling from the center outwards. Rotate the dough as you go to keep it even.
- If the dough sticks, give it a light dusting of flour — but avoid adding too much to keep the texture right.
After rolling, check if it’s about 1/8 inch thick all around. The thinner, the crisper, so don’t be shy with your rolling!
Olive Oil Sourdough Discard Crackers
Ingredients You’ll Need:
Base Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried herbs (such as oregano, thyme, or rosemary)
For Topping:
- Optional: coarse sea salt or cracked black pepper for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 20-25 minutes of baking time. You’ll have crispy, homemade crackers ready in about 35-40 minutes. Perfect for snacking or entertaining!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dough:
In a mixing bowl, combine the sourdough starter discard, all-purpose flour, olive oil, salt, and dried herbs. Mix everything together well until a dough forms. If the dough feels too sticky, add a little extra flour until it’s manageable.
3. Roll Out the Dough:
Take the dough and place it between two sheets of parchment paper. Using a rolling pin, roll it out until it is very thin—about 1/8 inch thick. The thinner you roll it, the crispier your crackers will be!
4. Score and Prepare for Baking:
Once rolled out, carefully remove the top layer of parchment. Transfer the bottom parchment with the rolled dough onto your lined baking sheet. Use a knife or pizza cutter to score the dough into cracker-sized squares or rectangles. Don’t forget to prick each cracker several times with a fork to keep them from puffing up as they bake!
5. Add Toppings and Bake:
If you’d like, sprinkle some coarse sea salt or cracked black pepper on top. Pop the baking sheet into your preheated oven and bake for 20-25 minutes or until the edges are golden brown and the crackers are nice and crisp.
6. Cool and Serve:
After baking, remove the crackers from the oven and let them cool completely on the baking sheet. They’ll get even crispier as they cool down. Once cooled, break them apart along the scored lines and enjoy! Store any leftovers in an airtight container to keep them fresh.
These Olive Oil Sourdough Discard Crackers are not only a great way to use up sourdough discard, but they also provide a deliciously crunchy snack that pairs well with various dips and cheeses. Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the crackers may turn out a bit denser and have a nuttier flavor. You may also need to adjust the water content slightly, so pay attention to the dough consistency as you mix.
How Can I Make These Crackers Spicier?
If you love a bit of heat, consider adding some crushed red pepper flakes or cayenne pepper to the dough. Start with 1/4 teaspoon and adjust based on your spice preference. You can also try sprinkling them with chili salt before baking for an extra kick!
What’s the Best Way to Store Leftover Crackers?
Store any leftover crackers in an airtight container at room temperature to keep them crisp. They’ll stay fresh for up to a week, but if you notice them getting a bit soft, just pop them back in the oven at 300°F (150°C) for a few minutes to re-crisp!
Can I Add Other Flavorings to the Recipe?
Absolutely! Feel free to get creative by incorporating different seasonings like garlic powder, onion powder, or nutritional yeast for a cheesy flavor. You can also add seeds like sesame or poppy for extra crunch and taste.
